Caramelitas are rich, buttery oat bars with a gooey caramel layer and plenty of chocolate chips. They’re sweet, chewy and delightfully melty — a perfect combination of textures and flavors.
I’d seen Caramelitas around for years and finally decided to try them. They did not disappoint. The oat base is compact, buttery and chewy — the kind of bar where butter is the main binder, so you can expect richness and density. Sandwiched between the oat layers is a thick ribbon of chewy caramel and a generous sprinkle of chocolate chips, giving each bite a mix of soft, sticky caramel and melted chocolate.
Many recipes call for melting store-bought caramels with cream to form the middle layer. I opted to use my homemade caramel sauce but reduced the milk so it sets firmer and becomes chewier once cool, rather than runny. The result is a satisfying, slightly chewy caramel layer that holds together well when the bars are sliced.
If you make them, you’ll notice the contrast of textures: a dense oat base, a molten line of caramel that becomes pleasantly chewy when cooled, and pockets of melted chocolate. I recommend letting the bars cool completely in the pan before slicing so the caramel firms up and you get neat pieces.
I hope you enjoy these Caramelitas as much as I did. If you try the recipe, please rate it and share your results in the comments — feedback is always appreciated. For those on Instagram, tag your photos with #lightscamerabake for a chance to be featured, and consider subscribing to the YouTube channel for baking videos.
Print Recipe
Caramelitas
Ingredients
- ¾ Cup Butter, Melted (170g)
- ¾ Cup Brown Sugar (130g)
- 1 Tbsp. Vanilla Extract
- 1 and ¼ Cups All Purpose Flour (150g)
- 1 and ½ Cups Rolled Oats (135g)
- 1 teaspoon Baking Soda
- 1 Cup Chocolate Chips (180g)
Caramel Sauce;
- ⅔ Cups Brown Sugar (120g)
- ¼ Cup Butter (55g)
- 3 Tbsp. Milk
Instructions
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Preheat the oven to 180°C (350°F). Line a 9″x9″ pan with baking paper and set aside.
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For the caramel sauce: combine the butter, brown sugar and milk in a saucepan over medium heat and bring to a boil.
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Boil for 5 minutes, then remove from the heat and chill in the refrigerator until completely cool and thicker in consistency.
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Prepare the oat base: melt the butter and mix it with the brown sugar and vanilla extract.
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Add the flour, rolled oats and baking soda, stirring until evenly combined.
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Press half of the oat mixture into the bottom of the prepared pan and bake for 10 minutes.
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Spread the cooled caramel sauce over the par-baked base, then sprinkle the chocolate chips evenly on top.
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Crumble the remaining oat mixture over the chocolate and return the pan to the oven for about 25 minutes, or until the edges are golden.
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Allow the bars to cool completely in the pan so the caramel can set, then slice and serve.
Nutrition
